Handbook of Meat Processing
143 Chapter 7 Emulsifi cation Irene Allais Defi nition “ Emulsifi ed ” meat products are generally defi ned according to their a ...
144 Chapter 7 Table 7.1. Classifi cation and Examples of Emulsifi ed Meat Products (From Heinz 2007 and Feiner 2006 ) Classifi c ...
Emulsifi cation 145 eter determining the destabilization kinetics of emulsion. Large droplets are prone to sedimentation and coa ...
146 Chapter 7 typical sensory properties such as appear- ance, texture, fl avor, or noise. Finely com- minuted products are defi ...
Emulsifi cation 147 less binding properties. Different kinds of meat — beef, pork, veal, poultry — can be used in fi nely commin ...
148 Chapter 7 Water Water has several functions. It accelerates curing and helps to extract water - soluble meat proteins infl u ...
Emulsifi cation 149 point chopping temperatures should remain below 18 ° C, 12 ° C, and 8 ° C for beef, pork, and poultry fats r ...
Table 7.2. Pig Adipose Tissues: Composition and Technological Properties Jowl fat Belly fat Ham fat Backfat Kidney fat Water con ...
Jowl fat Belly fat Ham fat Backfat Kidney fat Polyunsaturated fatty acids (% fat content) 15.8 [2] 15.8 [2] 21.0 [1] 7.3 [3] 16. ...
152 Chapter 7 The swelling depends both on pH and NaCl content (Hamm 1972 ; Offer and Knight 1988 ). Without salt, there is a ma ...
Emulsifi cation 153 the addition of MTG at the levels studied (0% – 0.6%). It was also suggested to use seaweeds, which contain ...
154 Chapter 7 increasing water binding (Heinz and Hautzinger 2007 ). They stabilize color by chelating free divalent cations (Fe ...
Emulsifi cation 155 heating. Casein can impart a pale color and soft texture to meat products. In intensively heated products, t ...
156 Chapter 7 Various types of fi ber additives such as soy fi ber (Cofrades et al. 2000 ); citrus fi ber (Fernandez - Lopez et ...
Emulsifi cation 157 achieved, a colloidal structure is obtained: a solid phase containing nonsoluble proteins, muscle particles, ...
158 Chapter 7 geneizing intermediate - and high - viscosity fl uids. The coarse batter fl ows through a narrow gap between two d ...
Emulsifi cation 159 through sensory, chemical, and physical measurements. They can be performed on batter or on the fi nal produ ...
160 Chapter 7 ness) were collected and formalized. They were merged with temperature measurement using the theory of fuzzy sets ...
Emulsifi cation 161 Table 7.3. Methods to Assess Meat Emulsion Properties Principle Observations and sources Water holding capac ...
162 Chapter 7 sensory characteristics at the end of the chop- ping step. These characteristics were evalu- ated as a global inde ...
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